CAFEdePR.com   NEWS
 
Puerto Rico imports cheap coffee from other countries for local consumption


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The following news article was written by Camile Roldan Soto and published in the local Puerto Rico newspaper EL NUEVO DIA and elnuevodia.com – published on January 13, 2010

She reports that during the last 5 years the coffee production in Puerto Rico has continuously diminished and that in 2009 the production was just 90k pounds which amounts to 1/3 of the local consumption needed.

This results in the government of Puerto Rico having to import about 180K pounds of coffee from countries like Mexico, Dominican Republic, or from Africa. This is the reason why most of the coffee available in stores in Puerto Rico and from sources over the internet that sell the brands sold in supermarkets can not be considered 100% grown in Puerto Rico.

We have been saying that brands like Yaucono, Cafe Rico, Cafe Crema, and many other brands sold in supermarkets and over the internet can no longer make the claim that their product is pure coffee from Puerto Rico.

If you want to be sure you are getting 100% REAL Puerto Rico coffee you will have to get it thru our website.



Sabor a café

Resurge el interés por satisfacer la demanda de una bebida de alta calidad y de lugares dónde degustarla
Por Camile Roldán Soto / end.croldan@elnuevodia.com

El café es más que una bebida. Para muchos simboliza cultura, evoca recuerdos, despierta el ánimo en la mañana y constituye el complemento o excusa idónea de encuentros, tertulias y negocios.

Si eres amante del café, habrás notado la proliferación de marcas puertorriqueñas no comerciales y pequeños negocios locales dedicados a la bebida, donde la intención es ofrecer al cliente una experiencia de aroma y sabor al paladar.

Parecerá un panorama contradictorio a la realidad difícil que enfrenta la industria cafetalera que ha venido experimentando una dramática baja en producción, especialmente durante los últimos cinco años. En el 2009 se produjeron aquí unos 90 mil quintales de café, apenas una tercera parte de lo que consumimos. Del café que comúnmente compramos en supermercados, muy pocos ofrecen un producto netamente local sino mezclado con granos del extranjero.

La merma en producción es consecuencia de muchos factores, entre los que se destacan la falta de braceros para recoger el grano, la epidemia de broca y el alto costo de producción.

Puerto Rico es el país donde más caro resulta sembrar café.

Actualmente, la estabilidad del mercado local depende de la protección que ofrecen leyes del Congreso de Estados Unidos, las cuales autorizan la compra de café extranjero únicamente a través del gobierno. Sin esta salvaguarda, la industria tendría pocas probabilidades de subsistir a la competencia de gigantes como Brasil o Colombia.

De cara a este escenario, según explica el secretario de Agricultura, Javier Rivera Aquino, elevar la calidad del café que se siembra en la Isla para convertirlo en un negocio rentable se perfila como la alternativa para salvar una de las principales y más distinguidas industrias agrícolas del País.

Aunque en Puerto Rico siempre se ha cultivado café de alta calidad, con el pasar del tiempo la producción se volvió cada vez más comercial. El mercado de grano especial, como se conoce internacionalmente al tipo de más alta calidad, ha tenido una presencia muy limitada en décadas recientes, a pesar de que las condiciones climatológicas aquí superan a las de otras naciones exportadoras de marcas muy prestigiosas.

El primer paso para entrar en esta competencia es promover el aumento de la producción de café especial y caracterizar la taza para mercadear sus cualidades, explica Rivera. “Esto tomará años, pero tiene que hacerse”, indica el Secretario.

Qué distingue al café de calidad

Los criterios para denominar un café especial son diversos. En principio, el grano debe ser 100% arábiga, en alguna de sus variedades tales como Bourbon o Typica. Otros factores incluyen el almacenamiento, modo de recogido (si es manual o por máquina), el lugar y la altura donde se siembra. Las condiciones idóneas para el cultivo son altura y sombra, pues hacen que el grano tarde más en madurar y sus propiedades de sabor se manifiesten al máximo. Zonas como el Sector Guilarte en Adjuntas, con elevaciones de sobre dos mil pies, resultan muy favorables para obtener un cultivo de óptimas condiciones.

Cuando el manejo del grano cumple con todos los requisitos, sus características pueden diferenciarse de otras marcas, mercadearse y competir en el mercado internacional para lograr que el negocio del café sea rentable. Naciones como Panamá exportan el producto a precios que alcanzan los $1,200 por un saco de 100 libras. En Hawai, único territorio estadounidense productor de café, se produce un café de valor particular bajo la denominación Kona, que no se mezcla con ningún grano del archipiélago hawaiano.

El mercado local cuenta con unas 30 variedades que se mercadean como café especial, algunas de las cuales se exportan en pequeñas cantidades además de venderse en el mercado local. Este año, la Asociación de Café Especial, creada en el 2004 para impulsar la producción de este tipo de grano, viajará a países de Europa para identificar potenciales mercados internacionales, explica su presidente, el agrónomo Rafael Rodríguez.

Mientras tanto, localmente también se está satisfaciendo un creciente interés por el café de alta calidad, que algunos atribuyen al surgimiento de cadenas de café que rompen el estereotipo de que una taza de la bebida sólo puede costar 60 centavos.

“Cuando tienes un público que está dispuesto a pagar más, eso repercute en la industria que puede trabajar un café de más calidad”, sostiene Germán Negrón, presidente de la Asociación de Baristas de Puerto Rico.

El barista, un artesano

El oficio de barista se originó hace unos 100 años en Italia. En un principio se trataba de ‘bartenders’ que servían café durante el día y bebidas alcohólicas en la noche. Con el tiempo, fueron perfeccionando su arte.

“Ahora el barista, además de servir café, forma parte de la cadena de elaboración de la bebida.

Igual que un chef elige la carne o la pasta, el barista escoge el café y lo prepara de la manera correcta”, explica Germán Negrón, presidente de la Asociación de Baristas de Puerto Rico.

Estos profesionales trabajan con cuatro pilares principales que son: el grano, la máquina, el buen mantenimiento de ésta y el molino.

Parte del trabajo del barista es velar por el mantenimiento de la máquina de café, vigilar la calidad del grano y su frescura, mantener el molino calibrado y realizar pruebas para notar los sabores del producto, pues el mismo cambia todos los días.

El barista no es catador, pero debe tener un amplio conocimiento de los perfiles de sabor de un buen expresso. En Puerto Rico hay unos 80 de estos profesionales, cuya labor es parte integral del encantador mundo del café.

Buena taza en casa

1. Compra un café especial de calidad, 100% arábiga.

2. Si usas una máquina expresso, debes asegurarte de que tenga una bomba de agua que mantenga la presión en nueve bares. Este equipo es el más costoso.

3. Una opción mucho más económica de equipo es la prensa francesa (‘french press’). Se consigue en tiendas por departamentos a partir de los $20, dependiendo el tamaño. Para utilizarla correctamente, lo ideal es calentar el agua aparte durante cuatro minutos y nunca recalentar la bebida.

4. La greca que tradicionalmente se utiliza en tantos hogares se diferencia de la prensa francesa en que durante el proceso de confección quema el café. Al quemar el café, se queman también sus azúcares naturales y el sabor se vuelve muy amargo.

5. Si utilizas leche, caliéntala a una temperatura de 170 grados Fahrenheit. Si no tienes termómetro, evita que la leche hierva, pues una temperatura muy elevada hace que pierda su azúcar natural.


The following news article was written by José Fernández Colón (AP) and published in the local Puerto Rico newspaper EL NUEVO DIA – published on June 13, 2007

Loosely translated it reads that PR will import 3million pounds of semi-roasted coffee beans from the Dominican Republic at price of $3,837,000.00

Jose Ruiz Hernandez, Director of the Administration of Agro Services and Development (ASDA) a subdivision of the Department of Agriculture of Puerto Rico revealed today that the Baninejas Company of the Dominican Republic was awarded the contract for the purchase of 3 million pounds of coffee.  He explained that the coffee will be shipped to Puerto Rico semi-roasted at a cost of $1.279 per pound.  This coffee is necessary to add to the local production to have enough for the annual consumption.

Note from CAFEdePR.com:  it should be noted that the two biggest roasters which control more than 75% of the local production are Café Yaucono and Rico (same ownership) and Café Crema; which will be the biggest beneficiaries from the purchase of this cheap coffee which is then sold in the local market at about $4.60 per pound; the irony being that they will sell this Dominican coffee and label it as Puerto Rico Coffee.  Be aware that coffee sold as Yaucono, Yauco Selecto, Rico, Crema and other supermarket brands might not necessarily be coffee cultivated in Puerto Rico yet the bags read Puerto Rico Coffee.

Here is the article:
El Nuevo Dia Junio 13, 2007
Se comprará café a República Dominicana
Por José Fernández Colón (AP)
(01:35 p.m.) Importarán unos 30,000 quintales para completar la demanda anual de 300,000.
PONCE - El director de la Administración de Servicios y Desarrollo Agropecuario (ASDA), José Ruiz Hernández, reveló hoy que la empresa Baninejas de la República Dominicana ganó la subasta de $3.8 millones para la importación de 30,000 quintales de café.
Ruiz Hernández, precisó que por este café, que vendrá semitostado por razones fitosanitarias, ASDA pagará $3,837,000 millones, a razón de $127.90 por quintal.
“Se adjudicó la subasta luego de que el comité técnico fue a Dominicana y sometió su informe sobre las cataciones, cantidad y calidad del café”, sostuvo.
El director de ASDA, brazo operacional del Departamento de Agricultura, le dijo a Prensa Asociada que el primer embarque del grano desde la República Dominicana llegaría en agosto para parear la producción local de manera que se pueda cubrir la totalidad de la demanda del consumo local.
“La otra empresa que sometió propuesta fue Agroindustrias Unidas de México S.A., quienes sometieron una oferta de $135.60 por quintal para un total de $4,068,000 por lo que se le adjudicó la subasta al menor postor que cumplió con todos los requisitos”, dijo el funcionario.
El titular de ASDA dijo que el café llegará en 10 contenedores con capacidad de 462 quintales cada uno, durante diez semanas a partir de agosto por barco desde Dominicana.
Ruiz especificó que el pasado año también se importaron 30,000 quintales desde República Dominicana, mientras que en el 2005 la importación llegó desde México.
Según Ruiz, la pasada cosecha produjo unos 195,000 quintales, aunque la cifra no es final porque hasta el viernes se estará comprando café producido localmente.
El consumo local es de 300,000 quintales anuales que se cubre con el café producido localmente, con la importación y el llamado café soluble.


Puerto Rico Coffee Wholesale prices to Jump 30% in 2006

Bayonne New Jersey, June 15, 2006

Coffee distributor CAFEdePR.com will absorb the recent 30% price increase levied by the Government of Puerto Rico over the export of premium select coffee beans sold worldwide. The coffee growers in Puerto Rico have had to pass along the increase to cover their costs of production. The price controls in Puerto Rico protect the farmer, the picker, the laborer and ultimately the consumers. As it has been for the past 10 years Puerto Rico's population of 3.9 million consumes most of the coffee produced locally and the government has had to import some from other countries so that the big roasters like Cafe Yaucono, Cafe Rico, Cafe Crema and others can have sufficient supplies for their production.

It is estimated that Puerto Rico will bring in from the exterior about 10 million pounds of coffee in 2006 after rains destroyed much of the island's key crop in 2005 to add to the 18.5 million pounds that the island produces. The coffee crop in 2004 was about 22.5 million pounds.

This latest sharp price hike for Puerto Rican coffee has forced an increase of the price consumers will be paying for coffee that's labeled as Puerto Rico coffee, although, the consumer is not guaranteed that the coffee they are getting in the bag is actually grown in Puerto Rico.  It is important for the consumer to understand that about 10 million pounds of coffee from other countries is being used to augment the local supply.  The consumer is being forced to make sure the coffee they are buying is truly 100%PURE Puerto Rico grown coffee if they want to enjoy this most delicious treat.

The price controls in Puerto Rico dictate the cost of a bushel of coffee beans that the farmer must pay the picker and this translates to a fix profit for the farmer and the laborers.  Because of many factors that can affect the annual yield Puerto Rico exports a relatively small amount of its coffee which makes the coveted Puerto Rican beans a rare treat.

This all results in a more expensive coffee for consumers in the rest of the world yet consumers are eager to pay to get this Puerto Rican grown coffee which has been classified as full bodied, roundly sweet, with low but vibrant acidity.

Some coffee labels like Puerto Rican Yauco Selecto, Alto Grande and Café Tres Picachos blends previously selling for between $20 and $25 per pound are now being offered at $35 per pound by most coffee retailers.

CAFEdePR.com is holding the price of  Café Real de Puerto Rico® to their current level.  This price could go much higher in the near future.  In the meantime the consumer can order this Guaranteed 100%PURE Puerto Rico coffee grown and completely elaborated by the farmer that cultivates it at this low price which can be considered a bargain compared to the prices of the blends listed above.

 

CAFEdePR.com   Health NEWS
 
Recent study reveals drinking coffee prevents Diabetes. Nov 11, 2010

 

Does Drinking Coffee and Tea Prevent Diabetes?
Yes --
By Melanie Haiken, Caring.com

People who drink several cups of coffee or tea a day -- even decaf versions -- can dramatically lower their risk of diabetes, researchers reported on Monday. Drinking three to four cups of coffee per day was associated with a 25 percent lower risk of diabetes than drinking no coffee or just one cup, researchers said.

And the more coffee or tea you drink, the greater the benefit -- so keep that pot filled. "Every additional cup of coffee consumed in a day was associated with a 7 percent reduction in the excess risk of diabetes," wrote Rachel Huxley, who headed a team of Australian researchers at the George Institute for International Health in Sydney, Australia. The study was published in the Archives of Internal Medicine.

One reason this study is making headlines around the world is that the conclusions didn't come from just one study, but were the result of what's called a "meta-analysis" of 18 different studies, which together included more than 450,000 people.

Although Huxley said the study didn't identify exactly how coffee and tea are controlling diabetes, the researchers singled out a series of antioxidants and other ingredients that seem to be responsible for the beneficial effects. These include:

* magnesium
* chemicals called lignans
* chlorogenic acids

This news is important for aging Americans because the number of people with diabetes is rising so fast. Right now, one in ten adults in North America has diabetes, and the International Diabetes Federation projects that by the year 2025 (which is only 15 years away) 380 million people worldwide could have type 2 diabetes.

It's not like you want to go crazy with the espresso -- there's no question that caffeine can have some negative health effects, especially after a certain point. You can feel jittery or anxious, and drinking caffeine after noon has been shown to undermine sleep. And, in a confusing twist, a big dose of caffeine (the equivalent of drinking four or more cups of coffee) has been found to be bad for diabetics, potentially unbalancing blood sugar.

But that's another thing about this study that's so interesting; decaf coffee and decaffeinated tea were found to be just as beneficial. So start your day with a cup or two of joe (which also prevents stroke and Parkinson's) then switch to decaf or tea for the rest of the day. You'll be less likely to snack unhealthfully, and you'll be helping your body stave off diabetes.

Here are four more tried-and-true ways to prevent diabetes:

1. Lose weight. Even dropping just a few pounds can cut your risk.

2. Get moving. Being sedentary raises diabetes risk; walking or doing some other moderate exercise for 30 minutes a day significantly lowers risk.

3. Control blood pressure. Hypertension (high blood pressure) is associated with a higher diabetes risk.

4. Control cholesterol. Keep your cholesterol in the safe range to prevent diabetes.

This article as reported on:  http://health.msn.com/health-topics/diabetes/articlepage.aspx?cp-documentid=100253497&gt1=31010
Coffee Strong Enough to Ward Off Dementia?

 

Moderate Coffee Drinking Reduces Risk of Dementia and Alzheimer’s by 65% in Study

By Bill Hendrick
WebMD Health News Reviewed by Louise Chang, MD

Jan. 16, 2009 -- Drinking coffee in moderate amounts during middle age may reduce the risk of dementia and Alzheimer's disease in the elderly, according to a new study.

Researchers in Finland and Sweden examined the records of 1,409 people whose coffee drinking habits had been recorded when they were at midlife.

Those who drank three to five cups of coffee per day in midlife were much less likely to have developed dementia or Alzheimer's in follow-up checks two decades or more later, the researchers say in the January issue of the Journal of Alzheimer's Disease.

"Given the large amount of coffee consumption globally, the results might have important implications for the prevention of or delaying the onset of dementia/Alzheimer's disease," Miia Kivipelto, a researcher from the University of Kuopio, Finland, and the Karolinska Institutet in Stockholm, Sweden, says in a news release. "The finding needs to be confirmed by other studies, but it opens the possibility that dietary interventions could modify the risk of dementia/AD. [And it] might help in the development of new therapies for these diseases."

Coffee and Dementia
In the study, participants were asked in 1972, 1977, 1982, or 1987, when they were all in midlife (average age 50), how much coffee they drank. Then they were split into three groups: low coffee drinkers (zero to two cups per day), moderate coffee drinkers (three to five cups per day), and high coffee drinkers (more than five cups per day).

Of the participants, 15.9% were low coffee drinkers, 45.6% were moderate coffee drinkers, and 38.5% were high coffee drinkers.

After an average of 21 years, 1,409 people between ages 65 and 79 were re-examined. A total of 61 were classified as having dementia, 48 with Alzheimer's.

The study showed that coffee drinkers at midlife had a lower risk for dementia or Alzheimer's later in life than people who drank little or no coffee at midlife. The lowest risk was found among moderate coffee drinkers. Moderate coffee drinkers had a 65%-70% decreased risk of dementia and a 62%-64% decreased risk of Alzheimer's compared with low coffee drinkers, the researchers write.

At midlife, those who drink the most coffee daily had the highest total cholesterol levels and the highest rate of smoking. At late life, the low coffee drinkers had the highest occurrence of dementia and Alzheimer's and the highest scores on a scale of depression.

"We aimed to study the association between coffee and tea consumption at midlife and dementia/AD risk in late life because the long-term impact of caffeine in the central nervous system was still unknown, and ... the pathologic processes leading to Alzheimer's disease may start decades before the clinical manifestation of the disease," Kivipelto says.

The researchers note that previous studies have shown that coffee drinking improves cognitive performance, and caffeine reportedly reduces the risk of Parkinson's disease.

The researchers say it's not known how coffee would offer protection against dementia, but that coffee drinking also has been associated with a decreased risk of type 2 diabetes, which is a risk factor for dementia. The authors speculate that the effect may have something to do with coffee's antioxidant capacity in the blood.

The study also showed that tea drinking was not associated with a reduced risk of dementia or Alzheimer's disease.
Cup o'CAFE Real® de Puerto Rico Coffee may fight heart disease


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Coffee is not usually thought of as health food, but a number of recent studies suggest that it can be a highly beneficial drink.

Researchers have found strong evidence that coffee reduces the risk of several serious ailments, including diabetes, heart disease and cirrhosis of the liver.

Among them is a systematic review of studies published in The Journal of the American Medical Association, which concluded that habitual coffee consumption was consistently associated with a lower risk of type 2 diabetes. Exactly why is not known, but the authors offered several explanations.

Coffee contains antioxidants that help control the cell damage that can contribute to the development of the disease. It is also a source of chlorogenic acid, which has been shown in animal experiments to reduce glucose concentrations.

Caffeine, perhaps coffee's most famous component, seems to have little to do with it; studies that looked at decaffeinated coffee alone found the same degree of risk reduction.

Larger quantities of coffee seem to be especially helpful in diabetes prevention. In a report that combined statistical data from many studies, researchers found that people who drank four to six cups of coffee a day had a 28-percent reduced risk compared with people who drank two or fewer. Those who drank more than six had a 35-percent risk reduction.

Some studies show that cardiovascular risk also decreases with coffee consumption. Using data on more than 27,000 women ages 55 to 69 in the Iowa Women's Health Study who were followed for 15 years, Norwegian researchers found that women who drank one to three cups a day reduced their risk of cardiovascular disease by 24 percent, compared with those drinking no coffee at all.

But as the quantity increased, the benefit decreased. At more than six cups a day, the risk was not significantly reduced. Still, after controlling for age, smoking and alcohol consumption, women who drank one to five cups a day, caffeinated or decaffeinated, reduced their risk of death from all causes during the study by 15 to 19 percent compared with those who drank none.

 

The Benefits of that good cup of Café Real de Puerto Rico®
Seven Things Women Should Know About Heart Disease
Women need to understand their heart attack risks because too often, they don't react quickly enough to heart attack symptoms.

The findings, which appeared in May in The American Journal of Clinical Nutrition, suggest that antioxidants in coffee may dampen inflammation, reducing the risk of disorders related to it, like cardiovascular disease. Several compounds in coffee may contribute to its antioxidant capacity, including phenols, volatile aroma compounds and oxazoles that are efficiently absorbed.

In another analysis, published in the same journal, researchers found that a typical serving of coffee contains more antioxidants than typical servings of grape juice, blueberries, raspberries and oranges.

"We were surprised to learn that coffee quantitatively is the major contributor of antioxidants in the diet both in Norway and in the U.S.A.," said Rune Blomhoff, the senior author of both studies and a professor of nutrition at the University of Oslo.

These same anti-inflammatory properties may explain why coffee appears to decrease the risk of alcohol-related cirrhosis and liver cancer. This effect was first observed in 1992. Recent studies, published in June in The Archives of Internal Medicine, confirmed the finding.

Still, some experts believe that coffee drinking, and particularly caffeine consumption, can have negative health consequences. A study published in January in The Journal of the American College of Cardiology, for example, suggests that the amount of caffeine in two cups of coffee significantly decreases blood flow to the heart, particularly during exercise at high altitude.

Rob van Dam, a Harvard scientist and the lead author of The Journal of the American Medical Association review, acknowledged that caffeine could increase blood pressure and slightly increase levels of the amino acid homocysteine, possibly raising the risk for heart disease.

Source: International Herald Tribune.

Discover why Café Real de Puerto Rico® and other antioxidant-rich foods are so good for you.
  Kudos to Coffee
Whole Grains: The Inside Story
Whole grains have been shown to lower your risk of heart disease, stroke, diabetes, obesity and constipation.

Coffee gives drinkers more than a quick pick-me-up -- it may also help protect them against heart disease.

The findings come from a study carried out by the University of Minnesota and suggest that drinking one to three cups a day may be good for you.

Scientist Dr. David Jacobs said, "The findings tend to suggest that there may be some benefit to drinking modest amounts of coffee."

But he cautioned against reaching too often for the percolator.

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